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The Recipe

Ingredients:

• 200g self-raising flour
• 125g butter
• 75g soft dark brown sugar
• 2 tablespoons black treacle (or molasses)
• 1 rounded teaspoon ground cinnamon

Method:

The butter must be soft - so either keep it at room temperature for a while before you start, or warm it very slightly in a microwave - just a few seconds until it is soft, not molten.

Preheat the oven to 180C (350F, Gas Mark 4).

Put the sugar, butter, treacle and cinnamon in a bowl and beat them together with a wooden spoon - mix very thoroughly until no lumps of butter can be seen.

Add the flour and mix it in - until it forms a soft, pliable dough.

Lightly grease two cookie sheets.

Take pieces of the dough - about the size of a walnut - roll them into balls with your hands and flatten them onto the cookie sheets - you can flatten them into round or oblong shapes. They will spread a little when cooking, so leave about half an inch space between them.

Using a fork, gently press all over the flattened dough to even it out and create a decorative pattern.

Bake in the oven for 10 minutes (checking and rotating the trays halfway through, if required), or until they're just darkening at the edges.

Let them cool for a couple of minutes on the trays before attempting to transfer them to a wire rack to cool.